Crispy Mushrooms with Korean Style Sauce - Gaz Oakley

Ingredients

• 300g/10oz Oyster Mushrooms &/or Shiitake
• 1 & 1/2 cups/190g Plain Flour
• 2 tbs Vegetable Oil
• Water, enough to make the flour a pancake batter style consistency
• 2 cups/200g Panko Breadcrumbs
• 3 tbs Umami Blend or Ground Mushroom Powder, like porcini (optional)
• 1 litre Vegetable Oil, for Frying
• 3 tbs Gochujang (korean red pepper paste)
• 3 tbs Gochugaru (korean chilli flakes)
• 2 Lemongrass Sticks or 1 tbs Lemongrass Paste
• 4 cloves Garlic, minced
• 3 tbs Maple Syrup
• 3 tbs Soy Sauce or Tamari
• 2 tbs Sesame Oil
• Juice of a Lime
• Juice of an Orange
• 1 & 1/2 cups/360ml Vegetable Stock
• Noodles
• Thai Basil
• Fresh Mint
• Sliced Cucumber
• Sautéed Pak Choi
• Cherry Tomatoes
• Roasted Peanuts